Three years, two months and some days later and this is the very first peach recipe on the blog! There's a first time for everything.

Recently, my husband said to me that he doesn't think there is anything else new for me to cook. What? Do you tell a painter there is nothing else to paint. Not comparing myself to a painter by the way. It's just that with recipe creation, there is no end. Ever. There really are so many things to cook, just not enough time really.

Today, for example, I have three things I want to make. None of them go together and none of them are even meals, but they have been swilling around in my head all morning and many years. So, I know something will have to be done about it sooner or later.

For example, one of the things on my "to make" list is ice cream. I still only have one ice cream recipe on the blog and this summer I said I was going to make more ice cream. The main problem is organization, or lack there of. You see, I have a tiny freezer, like tinier than tiny. I don't have a deep freezer, a walk in freezer, a chiller cabinet, a blast chiller, sub zero outside temperatures or anything else that freezes stuff.

Because of this minor inconvenience, I never seem to have space in my freezer to put the bowl part of the ice cream maker. I know you probably think I am exaggerating, but I'm not, It's a small three drawer freezer and the bowl takes up about 1/2 of one drawer. And guess what? My freezer is always full. Surprise. I am working on running it down so I can stuff that bowl in there once and for all.

Another thing on my must make list, which has nothing to do with summer, is croissants. They have been on my mind for years and years. Too many to count now and it's really starting to get to me that I haven't made an attempt yet. I keep looking at a food diary from the spring of 2011, yes 2011, and there in black and white is croissants. Okay, so I might have to push those ahead of the ice cream. I think I owe to to myself to at least attempt the croissants before the school bell rings.

And on the savoury side of things I still want to make Gazpacho. In case you aren't familiar, it's basically a cold tomato soup. It's really so much more than that, but in a nutshell that is what it is. There are a million and one variations nowadays, but I just want to go basic. You see, I don't seem to like it at all and have tried and tried over the years to develop a pallet for the stuff and it's not working. I even went to Spanish cooking classes years ago, made it there and took home the recipe. Still no joy in convincing my taste buds. So, I am determined to make it and like it!

But for the moment, we have these little peach tarts.

Notes about the peach tarts:

First of all, these make a great summer dessert. You can make them in advance and put them in your fridge. Then top them off with fresh lemon zest and powdered sugar just before serving. Very refreshing and perfect for summer.

These were relatively quick and very easy to make. The only cooking involved was pre baking the pastry casings.

I used freezer ready puff pastry for these and it worked out great. You could just as easily use shortcrust pastry if you prefer.

The peaches I used weren't too ripe which was perfect for slicing. If you are using overripe peaches, they will most likely tear when you are slicing them. Just a little something to keep in mind.

Like always, don't over whip the cream or you will risk it curdling. The same actually goes for the mascarpone cheese, so watch out for that when whisking.

I used a light rum for the peaches, but you could use dark if that is all you have. I personally think this really added a bit of extra flavour to the dessert, but you could leave it out if you prefer.

On a clean working surface, lightly dusted with flour, roll out the puff pastry. Using a 3 inch circle cutter, cut out 8 circles of pastry. Press them into the muffin tins. Pierce each pastry casing a few times with a fork. Bake for about 15 minutes, or until puffed and golden. Remove from oven and set aside to cool.

In a medium sized bowl add the rum and one tablespoon of the brown sugar. Whisk and add the peach slices. Stir to coat all the peaches and set aside.

In the bowl the your electric mixer, add the mascarpone cheese, 1/3 cup brown sugar, vanilla, lemon juice and lemon zest. Mix on high speed until combined. Set aside.

In a sepeerate bowl, whisk the whipping cream until light and fluffy.

Fold the whipping cream into the mascarpone filling just until combined.

Fill the pastry casings with the filling and top with peaches. May garnish with lemon zest if desired.